Make the sauce. In a small bowl, whisk together the soy sauce, fish sauce, honey, rice vinegar, lime juice, peanut butter, chili oil, and minced garlic. Set aside.

Cook the noodles. Prepare the rice noodles according to the package directions until just al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.

Cook the chicken. Heat the oil in a large nonstick skillet over medium high heat. Add the sliced chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned and cooked to an internal temperature of 165°F. Transfer the chicken to a plate.

Cook the vegetables. Add the bell pepper and carrot to the same skillet. Stir fry for 2 to 3 minutes, until slightly tender but still crisp.

Combine everything. Add the green onions and return the cooked chicken to the skillet. Reduce the heat to medium, then add the noodles and prepared sauce.

Finish the Pad Thai. Gently toss everything together for 1 to 2 minutes, until evenly coated and heated through. Stir in the Thai basil, if using.

Serve. Remove from the heat and serve immediately with lime wedges, bean sprouts, crushed peanuts, cilantro, or red pepper flakes.